外源物质对低盐罗非鱼糜蛋白构象及体外消化特性的影响  

Effects of Different Exogenous Substances on the Protein Conformation and in Vitro Digestion Characteristics of Low-salt Tilapia Surimi

作　　者：刘晓艳[1,2,3,4] 叶月华 白卫东 钱敏[1,2,3,4] 刘巧瑜 欧佰侨[5] 谭梓健 LIU Xiaoyan;YE Yuehua;BAI Weidong;QIAN Min;LIU Qiaoyu;OU Baiqiao;TAN Zijian(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou 510225,China;Maoming Dayu Aquatic Products Co.,Ltd.,Maoming 525000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]现代农业工程创新研究院,广东广州510225 [3]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [4]岭南特色绿色加工与智能制造农业部重点实验室,广东广州510225 [5]茂名市大渔水产品有限公司,广东茂名525000

出　　处：《食品工业科技》2024年第1期80-87,共8页Science and Technology of Food Industry

基　　金：广东省普通高校特色创新类项目(2022KTSCX056);广东茂名滨海新区海洋渔业产业园项目(0835-220FA8102621)。

摘　　要：以微波超声波辅助制备的低盐罗非鱼糜凝胶为研究对象,分析谷氨酰胺转氨酶(TGase)、羟丙基二淀粉磷酸酯(HDP)、结冷胶和三者的复配物(THG)对其水分分布及蛋白质构象的影响;并通过体外模拟消化实验,探究不同外源物质对微波超声波辅助制备的低盐罗非鱼鱼糕体外消化特性的影响。结果表明:添加THG后,鱼糜结合水和不易流动水较空白组分别增加98.71%和14.75%,自由水含量显著减少(P<0.05);THG促进了α-螺旋向β-折叠、β-转角和无规则卷曲结构转化。与空白组相比,添加0.4%TGase和THG对低盐罗非鱼糕的胃排空速度、蛋白体外消化率及蛋白水解度均有正面作用;其中THG可显著促进蛋白质分解成粒径较小的聚集体(P<0.05),经胃-十二指肠消化结束后的消化产物颜色更加透明清晰,从激光共聚焦显微镜可观察到THG组的红色荧光亮点显著减少,反映其蛋白被消化得较为完全。由此可见,在THG的作用下,鱼糜中水分子与蛋白质结合更紧密,相对于单一的外源物质,THG更加明显地改变了蛋白质的构象,且更有利于疏水蛋白基团的暴露和蛋白间的相互作用,且对鱼糕的消化有促进作用。本研究的结果为罗非鱼糜凝胶特性研究及罗非鱼糕类食品的开发与应用提供理论参考。The effects of glutamine transaminase(TGase),hydroxypropyl distarch phosphate(HDP),gellan gum and their complex(THG)on the water distribution and protein conformation of low-salt tilapia surimi gel prepared with microwave and ultrasound were analyzed.In addition,the effects of different exogenous substances on the characteristics of low-salt tilapia fish cake were explored through in vitro digestion experiment.The results showed that compared with the control group,THG increased the bound water and immovable water of surimi to 98.71%and 14.75%,respectively,and significantly decreased the free water content(P<0.05).Moreover,THG promoted the transformation ofα-helix toβ-folding,β-turning and random curling structures.TGase and THG(0.4%)played important roles on gastric emptying rate,protein digestibility and protein hydrolysis degree of low-salt tilapia cake.THG significantly promoted protein decomposition into aggregates with smaller particle size(P<0.05).After the digestion of stomach and duodenum,color of the THG group products was more transparent and clear.And it could be observed by the laser confocal microscope that the red fluorescence highlights of the THG group were significantly reduced,indicating that proteins had been fully digested.Hence,compared with a single exogenous substance,THG not only promoted the binding of water molecules and proteins and induced the change of protein conformation,but also facilitated the exposure of hydrophobic protein groups and the interaction between proteins,and promoted the digestion and absorption of surimi products in the stomach and duodenum.This project provided a theoretical reference for the research on the gel properties of tilapia surimi and the development and application of tilapia fish cake.

关 键 词：罗非鱼糜 低盐 水分分布 蛋白构象 体外消化特性 

分 类 号：S986.1[农业科学—捕捞与储运] TS254.4[农业科学—水产科学]